Aloo kurma is a thick gravy side dish which goes very well with vegetable pulao. It is a simple recipe with ingredients that are commonly found in every Indian kitchen. Fresh mint leaves are must, they bring out the real flavor of the dish!
Ingredients:
potatoes - 5 (boil and keep aside)
onion - 1
tomato puree - 3tbsp
green chilies - 3
ginger-garlic paste - 1 tsp
turmeric powder - 1/2 tsp
red chili powder - 1tsp
coriander powder - 1 tsp
garam masala - 1/2 tsp
yogurt - 2 tbsp
fresh coriander leaves - a bunch
fresh mint leaves - around 15 leaves
oil - 2 tbsp
Masala paste: (grind to a thick paste)
grated coconut - 2 tsp
poppy seed(khus khus) - 4 tsp
almonds - 2
cashew - 12
Method:
1. Take a thick-bottomed pan, I used pressure pan. Add oil and heat it.
2. Add chopped onion and green chilies and fry till done.
3. Add ginger garlic paste and fry till raw smell goes. Add turmeric powder, red chili powder, coriander powder, garam masala and stir evenly. Add salt per taste.
4. Add the pureed tomatoes and mint leaves. Reduce the flame and let it cooked until oil separates.
5. Peel off the skin of boiled potatoes and cut into big cubes. Add in and stir evenly. Place the lid and leave for a couple of minutes so that the potatoes absorb the flavor.
6. Add in the beaten curd, masala paste and a little water. Stir well and place the lid. After few minutes check the consistency of gravy, if its thick enough, its done.
7. Garnish with chopped coriander leaves.
Ingredients:
potatoes - 5 (boil and keep aside)
onion - 1
tomato puree - 3tbsp
green chilies - 3
ginger-garlic paste - 1 tsp
turmeric powder - 1/2 tsp
red chili powder - 1tsp
coriander powder - 1 tsp
garam masala - 1/2 tsp
yogurt - 2 tbsp
fresh coriander leaves - a bunch
fresh mint leaves - around 15 leaves
oil - 2 tbsp
Masala paste: (grind to a thick paste)
grated coconut - 2 tsp
poppy seed(khus khus) - 4 tsp
almonds - 2
cashew - 12
Method:
1. Take a thick-bottomed pan, I used pressure pan. Add oil and heat it.
2. Add chopped onion and green chilies and fry till done.
3. Add ginger garlic paste and fry till raw smell goes. Add turmeric powder, red chili powder, coriander powder, garam masala and stir evenly. Add salt per taste.
4. Add the pureed tomatoes and mint leaves. Reduce the flame and let it cooked until oil separates.
5. Peel off the skin of boiled potatoes and cut into big cubes. Add in and stir evenly. Place the lid and leave for a couple of minutes so that the potatoes absorb the flavor.
6. Add in the beaten curd, masala paste and a little water. Stir well and place the lid. After few minutes check the consistency of gravy, if its thick enough, its done.
7. Garnish with chopped coriander leaves.